I recently took a class in pickling. There is a use for pickling lime other than as a one time shot to maybe stop BER. It will make pickles crisper!
A classmate had followed directions and soaked her jalapeno peppers for 12 hrs in the lime. They were hard. So she tried a 4 hour soak, and it was better. Then she tried a 2 hour soak and the results were perfect.
As a beginning canner, I use Mrs Wages pickling mixes. Would I still be able to do the presoak with the lime? I really prefer my pickles to be crisp/crunchy.
I haven't personally used the pickling lime. I did buy a bag when I saw it, but that was in case of BER. I don't have it handy right now. But with the amount of pepper plants I have, I just might get to pack a peck of pickled peppers this year, and I would want them crisp, but not hard. This lime might be something to 'small batch' and experiment with. I know it works on peppers, and presume it will work on cukes as well. ;>
Read the directions on both products. I would guess that the Mrs Wage is mostly the spices. I have used some of her mixes in the past because they were cheaper than the spices. I would guess that you could use the lime then use the spice mix, but if you read them both you'd know for sure.
Making 'quick' pickles using vinegar instead of fermentation is easy. USDA has a number of recipes, your county Extension office probably does as well. You can't trust all the books and recipes on the internet, but I have The Joy of Pickling, by Linda Ziedrich that has a lot of fun and unusual ideas, and everything that I've checked has used the correct ratio of vinegar brine to result in a safe product.